Cranberry yoghurt cake

This wonderfully moist and fluffy cranberry yoghurt cake is generously topped with vanilla icing and stays fresh for several days. I first baked this cake in summer with gooseberries, and this is its delicious winter version. The tart cranberries work beautifully with the tender yoghurt sponge, creating a simple yet irresistible seasonal bake.

Ingredients for the cranberry yoghurt cake:

• 165 g unsalted butter
• 160 g caster sugar
• 8 g vanillin sugar or 1 teaspoon vanilla extract
• 3 large eggs
• 150 g natural or Greek yoghurt
• 270 g plain flour
• 2 teaspoons baking powder
• 300 g fresh cranberries

All the ingredients should be at room temperature.

Place the butter and both sugars (or the caster sugar and vanilla extract) into the bowl of a mixer and beat until pale and fluffy. Add the eggs one at a time, beating well after each addition. The mixture may appear curdled at this stage, but this is perfectly normal. Sift the flour and baking powder directly into the bowl, add the yoghurt and gently fold together with a spatula until just combined. Fold in the cranberries.

Line the base of a 25 cm round cake tin with baking paper. Transfer the batter to the prepared tin and level the surface.

Bake at 170°C for about 50 minutes, or until a skewer inserted into the centre comes out clean. Leave the cake to cool completely in the tin before icing.

Ingredients for the vanilla icing:

• 120 g icing sugar
• 2–3 tablespoons boiling water or lemon juice
• 1 teaspoon vanilla extract

Mix all the ingredients together using the back of a spoon until you have a thick, smooth icing. Adjust the consistency with a little extra icing sugar or liquid if needed. Spread the icing generously over the cooled cake.

Enjoy!